Apple picking in Oak Glen

I don't think we're going to make it to a pumpkin patch this year - we'll probably end up getting ours from Trader Joes or one of those concrete parking lot "patches" nearby - but we did have a fun fall outing over the weekend.  Some friends told us about going to Oak Glen to pick apples (how have I never heard of this until recently, by the way?) and we decided to do the same on our way to Palm Desert.  Oak Glen is located over a mile above sea level in Yucaipa, about 20 minutes from the 10 freeway.  There are several little farms, restaurants, hiking trails, markets, and other attractions.  I picked Los Rios Rancho because they allow you to pick apples during the week instead of just on Saturday and Sunday.  You could also pick your own pumpkins and a family who was just leaving had picked strawberries and raspberries which I'm assuming are at the end of their picking season.  The cider press wasn't open that day so my original idea of fresh cider didn't pan out (it's readily available to buy, we  just couldn't press the apples we picked that day) but we're enjoying our fresh apples!

The actual apple picking was easy for the kids - lots of low-hanging fruit (literally, not in the figurative sense) and we got to pick Rome apples which are a little tart, crisp, and good for baking.  It was $20 for a peck (about 10 lbs) and it took us about 15-20 minutes to fill our bag.

We had yummy tri-tip sandwiches with cole slaw and fresh apple cider for lunch.  Fun outing - I'd do it again!

Check out this website for all sorts of information on Oak Glen.
If you don't want to make the drive, Wolfes Market in Claremont carries Oak Glen cider.

Los Rios Rancho
39611 Oak Glen Road #13
Yucaipa, CA 92399

In Palm Desert, we had to bake something with our fresh apples and decided on turnovers.  They were delicious and super easy.

Apple Turnovers (serves 8)

1 lb of apples (2 medium) peeled, cored, and diced
1 T flour
2 T unsalted butter
1/4 cup golden raisins
2 T sugar
1 T fresh lemon juice
1/8 tsp. ground ginger
1 egg, separated
1 pkg (17.3 oz) frozen puff pastry sheets, thawed

Heat oven to 400 degrees.  Toss diced apples with flour.  Melt butter in a saucepan over medium heat.  Add apples, raisins, sugar, lemon juice, and ginger.  Cook, stirring, 4-5 minutes or until apples are tender.  Remove from heat and let cool.  Stir in egg yolk.

Unfold one pastry sheet on a lightly floured surface.  Roll out slightly to measure 11 inches square.  With a pizza cutter (or sharp knife), cut into 4 equal squares.  Spoon 1/4 cup of the apple mixture into the center of one square.  Brush the edges with the egg white.  Fold in half diagonally to form a triangle.  Use a fork to crimp the edges to seal and transfer to an ungreased baking sheet (I lined mine with parchment paper).  Repeat.  Bake at 400 degrees for 14-15 minutes until puffed and nicely browned on top.  While the first 4 turnovers bake, repeat rolling, filling, and folding with the remaining pastry sheet, ingredients, and egg white.

Remove turnovers from pans to wire rack to cool, 10 minutes.

Appx 330 cal/serving.